RASPBERRY MINT RECIPES
RASPBERRY MINT JAM RECIPE: HOW TO MAKE IT
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 83 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 21g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
RASPBERRY-MINT MOCKTAIL RECIPE | ALLRECIPES
This raspberry-mint mocktail is just the thing you need! The mint and lime juice give it a little zing to the sweet fruity fleshiness of the drink. An all-time classic, really. Wouldn't recommend consuming it after 5pm, however, since the sugar hits you like a train at full speed.
Provided by kate aspen
Categories Drink Recipes Mocktail Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 mocktails
Number Of Ingredients 5
Steps:
- Combine raspberry puree, mint, lime juice, maple syrup, and salt together in a blender or food processor and blend.
Nutrition Facts : Calories 94.3 calories, CarbohydrateContent 23.1 g, FatContent 0.3 g, FiberContent 1.6 g, ProteinContent 1.2 g, SodiumContent 98.8 mg, SugarContent 18.5 g
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